Spiced Cranberry Chutney Crackers

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teaspoon oil

1/4

cup finely chopped onion

cup whole berry cranberry sauce (from 16-oz. can)

tablespoons cider vinegar

teaspoon pumpkin pie spice

teaspoon dried thyme leaves

1/4

teaspoon freshly ground black pepper

Dash hot pepper sauce

3/4

cup (about 6 ounces) fat-free or light cream cheese spread (from 8-oz. container)

water crackers

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1

Heat oil in small saucepan over medium-low heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
2

Add cranberry sauce, vinegar, pumpkin pie spice, thyme, pepper and hot pepper sauce; mix well. Bring to a boil over medium heat. Cook 10 to 12 minutes or until thickened and reduced slightly, stirring frequently. Cool 20 minutes. Cover; refrigerate at least 4 hours or overnight.
3

Just before serving, spread about 1 teaspoon cream cheese spread on each cracker. Top each with about 1 1/2 teaspoons cranberry mixture. If desired, garnish each with fresh thyme.

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Using canned whole cranberry sauce instead of fresh cranberries considerably speeds up cooking.
In a hurry? Thickly spread cream cheese onto a pretty serving plate, spoon the chutney over it and arrange the crackers around it.
Try this tasty chutney with roast chicken, turkey or pork; it's also nice inside meat and poultry sandwiches.

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Nutrition Information

1/2 Starch; 1/2 Other Carbohydrate;

*Percent Daily Values are based on a 2,000 calorie diet.